$4 Quesadilla Vs. $20 Quesadilla

so we filmed most of this episode at the beginning of this year prior to when kovet uh had us post-production due to it being covered so we weren't able to finish the episode the way that we normally do so you'll notice scenes like this filmed in the highlander we're practicing social distancing quesadilla are you excited for quesadillas i am excited for quesadillas i think quesadillas are an all-time great food whoa whoa whoa whoa whoa whoa before you get into your disposition on quesadilla's greatness [Music] today i'm worth it we're going to be trying three quesadillas at three drastically different price points to find out which one is the most worth it at its price so andrew when you hear the word quesadilla what happens in your brain melty cheese in my mouth unrelenting deliciousness very poignant unrelenting deliciousness i don't know what other foods fall in that category where's our first stop we're going to taco's 1986 joy and victor are gonna show us their quesadilla adobata spoiler alert it's on a corn tortilla which i've never had before taco's 1986 what kind of taco shop are you guys we're at tijuana based taqueria i think we're representing carne asada and adobala from tijuana every taqueria down there has those two tacos where does 1986 come from that was the year we were born i moved here about 10 years ago i was missing that style of taco that style of execution and that's pretty much what sparked the whole thing my dream is to see five ten-year-olds eating our quesadillas and being like this is authentic this is a real quesadilla you said a real quesadilla i think i know what a quesadilla is but i probably don't have you had our quesadillas i have not i'm about to change your life it all starts in the handmade tortilla we got the finest tortilla lady leticia we'll start off with that we completely stay away from drizzling cheese on top we like to melt the cheese first on the griddle so it's nice and crispy then we slap the tortilla on top and flip it over you have a nice layer of crispy cheese the marinade in the northern region of mexico we call it adobada down south is known as al pastor it's a rub that is used in the streets of tijuana to kind of preserve meat that we make with chilies garlic we put strawberries and really now yeah wow my goal was to make the most delicious one ever i think we accomplished i think so yeah people walk in here all the time and they're like this is the uh alpa store i'll get it off a storm yes basically the same concept it's just a different flavor in our house a taco is a handmade tortilla with your choice of protein which can be beef chicken mushroom or pork you want cheese on your taco that's the case it's not a taco anymore so we get that a lot and they all come with onions cilantro salsa guacamole and as you specify otherwise two quesadillas right here thank you so much please enjoy cheers [Music] oh my god whoa not what i expected at all i mean i guess i've been eating quesadillas wrong my entire life i for sure have i think my expectation was i'm going to bite and just taste the layer of oozing cheese right however in this quesadilla it's oozing meat pork is so delicious it's very rich and meaty with the cheese and everything else oh and the tortilla is just it's the right suppleness but togetherness right to hold all this together wow you ate yours very quickly i think we should get more really yeah yeah what is the perfect order here taco and quesadilla and then and then a secret item that you don't know of yet it's a flour quesadilla flour tortilla with melted cheese a choice of meat my preference is a carne asada i want everything on it i use lunch guacamole salsa and we top it up with a little bit of bees beans okay okay beans baby cheers mmm call it call it game over first of all that meat is delicious second of all this whole thing is smacking i don't know how else to say it this is just all the slapping that's happened today it actually tastes luxurious yeah with the beans should we eat more what we went from quesadilla to the secret menu i say we go back to the beginning just have some tacos keep it going the heavens are now bathing my taco in life bury me here andrew nicky 1990 to 1986. [Music] so taco's 1986 was amazing i appreciate his uh level of care to those details even to plating it in such a unique way it feels like a mic drop but it's like a mic drop for every time you serve a dish quesadilla fast i'm just yelling in my bedroom right now in mexico city it is not uncommon for cheese to be just an optional ingredient for a quesadilla what cheese optional how does that but it's named after cheese what you know it reminds me of it reminds me of like those protein style burgers at in and out bun optional for those who don't know can you explain that to people protein style is when they give you the burger patty in a lettuce wrap but really a burger is kind of defined by the bun this is wild all right so next up is an old friend of ours and yes i'll call him a friend uh we're gonna go see roy choi at cookie taqueria to eat their kimchi quesadilla so you might recall we did a takeout episode where we visited the kogi truck and in that episode adam actually ate the kimchi quesadilla so the very same quesadilla but this time we're getting it from the brick and mortar kogi location i think i recognize this road kogi is a food truck that started about a little over a decade ago you know a lot of people have dubbed it korean and mexican but it's really la it's not korea the country or mexico the country it's us like weird mutant kids that were born from our parents who came from those countries so this food is actually from los angeles we have four different types of tacos and then those all turn into a burrito and then those all turn into a quesadilla so we're like a russian doll of tacos the kimchi quesadilla was actually our family meal we were just sitting there you know waiting for people to order food and so i just started messing around making stuff we take the kimchi we caramelize the kimchi almost like a jam we crisp the whole quesadilla up kind of like a pizza and we take that we cut that in four slices shingle them down and then we make a salsa roja very similar to like a neapolitan pizza right very simple ingredients very simple construction but there's like an alchemy and a moment in those 90 seconds that you pull it out right so it seems as though sometimes people don't treat quesadillas with the same love as they do with taco and i feel like you gotta treat a quesadilla as if it was a taco so you have to make sure that every single bite is a cohesive bite and you gotta treat it right with a really good salsa [Music] first stop kimchi quesadilla smells very when you get home and your mom's cooking and you're just like trying to guess what that is but then it's like three different dishes at once that yeah smell and it's like the kimchi and the cheese we have our slices shingled here would you like the first shingle i would you know one thing i noticed about the interview with roy he kind of talked about the food as if it was like a living being i understand why this is melting in my hand cheers steven that was really great my first instinct was andrew's gonna love this i really love it it's interesting it does have the consistency of a neapolitan pizza you sense the crispiness but it still has this like moist drip to it there's something about the creation of this quesadilla that is a little intangible i don't know what it is i think it's that pizza moment magic that roy was talking about when the quesadilla is just crispy and melty enough it is also the dichotomy of mom using big end it's the dichotomy of the two weird characters cheese and kimchi meat like the unlikely duo in a buddy cop film yeah adam unfortunately couldn't join us for this particular shoot so we're gonna have our stand-in sound operator take a bite of this last quesadilla mike come on in here yeah that was amazing i think we've pointed this out before in the show but i just love how there are cities that have given birth to combinations of foods that you would not expect to see really surprising and delicious so for our final stop in our quesadilla journey we're seeing chef ocho at all flavor no grease for the triple threat very excited all flavor no grease got started from a dream actually i was tired of selling wheat i'm not going to front and i'm like lord i need something else better to do with my life a small voice actually came to me was like do what you learned how to do in school the only thing i learned how to do in school was sell candy and make friends and i was a heavyset guy i didn't have all the nice clothes but i knew how to be a bubbly person so i opened up a candy house in the front of my mom's home about three months later a friend of mine was like you should start selling tacos that was said one friday that tuesday i tried it it was a success i sold out just started going crazy after that man i would describe my quesadillas as an americanized mexican dish because i'll never take away from the culture you feel me i've been brought up and raised around hispanics basically my whole life and the quesadilla was not only a vision that i had but wasn't nobody taking off with the quesadilla one day i'm cooking up my little tacos and stuff my friends still came through to support but yet still talk to those smack you know still shoot the fat jokes they were irritating me so much i was like you guys need to shut up that was the exact cut look everything that i seen in my dreams so then i thought outside the box let's start using steak we'll keep the chicken but now let's get a little bit more fancy let's use some shrimp too and we have a cold marinade that we put on there that actually turns the shrimp a nice bright orange color and i'm like okay this would be the triple threat with all three proteins we try to use all the regular fats and the oils from the meat so we don't have to add any and that's how we stick to the all flavor no grease concept the triple threat is for a first time customer because that's gonna be flavors coming from every different angle i'm happy that i do cut it at eight to ten pieces that way you don't have to pick up a big hamburger form you could just hope just by one little long rectangular piece people ask all the time like why does it taste so good cause i put love in there it's a little salt and pepper but you know a lot of love in it i say all the charisma and the whole style of all flavor no grease came from me being me and when i was able to finally come out of that shell like that i was embraced by so much love that i didn't even know i had from people all right you guys hungry i'm starved you better because we got the triple threat first observation the shrimp is looks like it's out it's from out of this world it's fluorescent red i honestly i thought it was a tomato at first i thought it was a pepper that's a little shrimp taste cheers it looks like a firework of sauce like the different zigs and zags going in opposite directions cheers wow shrimp and the beef and the chicken it makes for like a lot of different flavors that happen in one bite you know that chart like neutral what is it like neutral good like the character creation card for for dungeons where are you putting this i think i would say chaotic is for sure i think it's good yeah i agree with you i absolutely think it's good it's a very heroic flavor you know because it's chopped up in these slices it's kind of more like eating a great plate of nachos every bite is that last cheesiest corner place where everything is loaded in there you know the whole quesadilla is that it has the same tantalizing effect as like french fries like when you have 10 of something you're like oh man i can't wait to chow down on box of fries the flavor lives up to the moniker triple threat so it's the end of our quesadilla journey so andrew which quesadilla was the most worth it to you guys given price point i think i'm gonna go with all flavor no grease the triple threat is that unrelenting deliciousness that i'm after i can't reiterate how amazing of an episode this was to do in los angeles i got i guess i gotta go kogi takaria i mean i can't i can't believe i'm saying that adam what's your worth at winter tacos in 1986. okay well that does it for the quesadilla episode thank you for joining us on this delightful trek in two quesadillas next week we have a very fun episode that is something that we've never done before so for our season finale we're actually doing two high-end restaurants head-to-head it's going to be wild [Music] [Music]

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Views: 3,640,507

Rating: 4.9425492 out of 5

Keywords: buzzfeed, buzzfeedvideo, buzzfeed video, Worth It, BuzzFeed Worth It, BuzzFeed Steven, BuzzFeed Adam, BuzzFeed Andrew, Steven Lim, Adam Bianchi, Cameraguy, andrew ilnyckyi, Food, Travel, Cheap vs. expensive, Lifestyle, Experience, worth it quesadilla, quesadilla, best quesadilla, cheap vs expensive quesadilla, $ vs $$$, taste test, restaurants, food review, PL-WorthIt, PL-WorthIt-S8

Id: iRyXDCckvuc

Length: 13min 19sec (799 seconds)

Published: Sun Sep 13 2020